Spicy Kombucha Mustard: Straight From The Gods

Friends of Jesus compared heaven to a grain of mustard seed in the New Testament. In the Dhammapada, Buddha answers the question: “Who is a Brahman (enlightened one)?” His answer: “He who, like water on a lotus leaf, or a mustard seed on the point of an awl, does not cling to sensuous pleasures, him I call Brahman.” It just goes to show that it is time for us to pay some respects to the little seed that transcends worlds…from the ball field to the banger, let’s get down in the ring of fire. Originating in the Himilayas, we are using Brown Mustard Seeds in this recipe. It just seemed appropriate.

Buch Spicy Mustard

½ cup Whole Brown Mustard Seeds

1 cup Buch Vinegar

1 ¼ tsp Tumeric Powder

¼ tsp Sea Salt

½ Clove Garlic

Small Glass Jar with Lid, about 9 oz

1- Put the Mustard Seeds in the jar and pour Buch Vinegar in until the seeds are covered and there is about 1/2 inch of liquid above them. Put the lid on the jar loosely and let stand for at least 3 days. It can go up to two weeks on the shelf like this which is great because it gives you a window of time in which you can finish the procedure. Make sure you keep an eye on the seeds and if the seeds are poking out of the top of the Buch Vinegar, add more so the seeds stay submerged. Of course, around our house the Buch-soaked Mustard Seeds don’t last long! We start digging into them on day three as-is! At this stage, you can throw them into your sautéed greens to spice things up or dollop a little wollop onto your morning tofu scramble . This simple, unadorned concoction can be used in so many creative and heat-expanding ways!

2- Pour the contents of the jar into a blender. If you haven’t been dipping into the soaking mustard seeds all along, go ahead and add all of the Tumeric, Sea Salt and Garlic listed above. If you HAVE taken some out, adjust these ingredients accordingly; it’s not rocket science, so you are good just eyeballing it. Add about ¼ cup of the Buch Vinegar and Puree. Make sure you periodically scrape the sides with a spatula. Add more Vinegar to obtain a smoother consistency. The longer you puree and the more Buch Vinegar you add, the less grainy your mustard will be.